Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

It felt like an ‘egg for lunch’ kind of day today! Zucchini noodles with Harissa, yellow pepper & tomatoes!

6oz zucchini noodles (made with my Paderno spiralizer, love it!)
1 large egg
1tbsp Mina spicy harissa
1.5oz chopped yellow pepper
6 cherry tomatoes – halved
1tsp Paleo Butter
1tsp diced yellow onion
1/4tsp minced garlic
Salt/Pepper
Flat leaf parsley – chopped

Place 1tsp of Paleo Butter in a small skillet over medium-low/medium heat. Once the butter is hot, add in garlic and yellow onion. Cook for about 30-60 seconds and then add in the harissa, cherry tomatoes & yellow pepper. Continue to cook for another minute or so and then add the zucchini noodles into the pan, lightly season with salt & pepper. Stir the noodles until fully coated in the sauce. Make a ‘nest’ in the noodles and then crack the egg into it. Cover and cook until the egg white is fully set, roughly 5-6 minutes. Top with fresh ground pepper & chopped parsley.

Grilled Peaches with Goat Cheese, Honey & Cinnamon!

Grilled Peaches with Goat Cheese, Honey & Cinnamon!

Grilled Peaches with Goat Cheese, Honey & Cinnamon!

Ingredients:

1 peach
1oz goat cheese
1 packet stevia
Honey/Cinnamon

Preheat grill to medium-high heat. Halve the peach and remove pit. Sprinkle the tops of peach with stevia and grill for 15 minutes or until the peach has softened. Top with the goat cheese, drizzle with honey & sprinkle on some cinnamon!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Ingredients:
5 raw shrimp
2 sliced strawberries
14grams pecans
1/2tbsp olive oil
1tsp balsamic vinegar
1/2tsp honey
1/8-1/4tsp minced garlic
Salt
Balsamic glaze or balsamic reduction
Bowl of spring mix

Peel and devein the shrimp and rinse in cool water. In a small bowl mix together the olive oil, balsamic vinegar, honey & minced garlic – set aside. Slice up the strawberries and layer in a bowl with the spring mix and pecans (toasting them is optional). Heat a small skillet over medium heat. Lightly salt the shrimp and once the pan is hot add in the sauce mixture and then the shrimp. Cook each side until it turns pink – be careful because they cook QUICKLY! Add shrimp to premade salad and drizzle with balsamic glaze.

Peach & Oat PROTEIN superfood Smoothie!

Peach & Oat PROTEIN superfood Smoothie!

Peach & Oat PROTEIN superfood Smoothie!

Maca powder is the secret ingredient in this little powerhouse smoothie. Maca is rich in vitamin B vitamins, C, and E. It serves as a boost to your libido & increases athletic performance. If you find yourself tired most of the time, experiment with maca to see if it helps. Just a small amount could be exactly what you need for a boost!

1cup unsweetened vanilla almond milk
20grams oats (quick or rolled)
1scoop Plant Fusion vanilla protein powder
1/2cup fat free vanilla greek yogurt
1 frozen peach (I cut up & placed in freezer the night before)
1/2 frozen banana
2tsp TruVibe Organics Maca Powder
1 stevia packet

Place all ingredients into a blender and blend!

I use a Ninja Blender for all of my smoothies & I am extremely happy with it!

Triple Chocolate frozen Cheesecake with only 140 calories – perfect low calorie summer time treat!

Triple Chocolate frozen Cheesecake with only 140 calories - perfect low calorie summer time treat!

Triple Chocolate frozen Cheesecake with only 140 calories – perfect low calorie summer time treat!

Triple Chocolate frozen Cheesecake with only 140 calories – perfect clean cheat!

33grams fat free Philadelphia Cream Cheese
18grams fat free Cool Whip
3/4tsp TruVibe Organics Cacao Powder
1 packet of stevia
1/2oz Amber Lyn Chocolates Sugar Free Dark Chocolate Chunks
Sugar Free Chocolate Sauce

Place chocolate in an unsealed zip lock back and melt in the microwave for 45-60 seconds or until melted. Once melted, snip off the corner of the bag and squeeze into the bottom of a silicone muffin cup. Place in freezer to allow chocolate to set.

In a small bowl mix together the cream cheese and cool whip until well combined. Next add in the cacao powder & stevia and stir until smooth. Add to the muffin cup on top of the chocolate and place back in freezer for at least 2 hours. Enjoy with some sugar free chocolate sauce. Perfect low calorie summer time treat!

Mediterranean stuffed Chicken Breasts!

Mediterranean stuffed Chicken Breasts!

Mediterranean stuffed Chicken Breasts!

Serves 2

Marinade:
4tbsp plain greek yogurt
1tsp olive oil
Zest/juice from half a lemon
1tsp oregano
1tsp minced garlic
1/2tsp paprika
1/4tsp black pepper
1/4tsp red pepper flakes
Dash of cumin & cinnamon

Chicken:
2 (6oz) raw chicken breasts pounded flat
1oz feta cheese
1/2 zucchini
1/4 red bell pepper
2 sun dried tomatoes in oil
4 kalamata olives
Salt/Pepper
Flat leaf parsley

In a small bowl mix together all of the marinade ingredients and set aside.

Place chicken breasts between 2 pieces of plastic wrap and pound flat. Season both sides of chicken with salt & fresh ground pepper. Place chicken breasts in a zip lock bag with the marinade, turn to coat and refrigerate overnight or at least 4 hours.

Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt/pepper. Quarter the olives. Lay chicken breasts flat add cheese, olives, tomatoes and then the vegetables and fold up each side of chicken. Secure the top shut with tooth picks. Bake for 20-22 minutes on a foil lined baking sheet or until chicken is cooked through. Top with some chopped flat leaf parsley.

No avocado Guacamole – Edamame Dip! Huge fat reduction with this tasty swap!

No avocado Guacamole - Edamame Dip! Huge fat reduction with this tasty swap!

No avocado Guacamole – Edamame Dip! Huge fat reduction with this tasty swap!

It pairs perfectly with these black bean Beanitos chips!

2cups frozen shelled edamame
1cup (225grams) silken tofu
1/4 cup fresh cilantro
25grams diced red onion
3tbsp lemon juice
1tbsp sesame oil
1tsp minced garlic
1tsp sea salt
1tsp fresh ground pepper
1/4tsp ground cumin
1/4tsp sriracha
1 packet of stevia
Black bean Beanitos chips for serving

Drain tofu and lightly towel off with a paper towel. Place on a few dry paper towels and set aside. Place frozen edamame in a microwave safe dish with 1/2 cup of water and microwave covered for 3-4 minutes. Allow to sit in the microwave for an additional 2 minutes after cooking. Drain edamame and add to a food processor with all of the other ingredients. Blend until smooth, using a spatula to scrape down the sides.

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Makes 2 servings
Dry ingredients:
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder

Wet Ingredients:
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil

Filling:
4 large fresh raspberries
1tsp water
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce

Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.

While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.

Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.

Dark Chocolate “Superfoods” overnight PROTEIN oats! These oats are PACKED with nutrients from chia seeds, maca powder & cacao powder – see below for their great health benefits if you’re not already consuming them!

Dark Chocolate "Superfoods" overnight PROTEIN oats! These oats are PACKED with nutrients from chia seeds, maca powder & cacao powder - see below for their great health benefits if you're not already consuming them.

Dark Chocolate “Superfoods” overnight PROTEIN oats! These oats are PACKED with nutrients from chia seeds, maca powder & cacao powder – see below for their great health benefits if you’re not already consuming them.

Ingredients:
1/2 cup old fashioned oats
1 scoop of Plant Fusion chocolate protein powder
3/4cup unsweetened vanilla almond milk
1/4cup fat free vanilla greek yogurt
1tbsp TruVibe Organics chia seeds
1tbsp TruVibe Organics cacao powder
1tsp TruVibe Organics maca powder
1/4tsp vanilla extract
2 packets of stevia
Sugar free chocolate sauce
Banana for garnish

Mix together all ingredients (except chocolate sauce & banana) in a bowl or a jar with a spoon. Cover and refrigerate until ready to eat! Super simple!

 

Chia seeds can help with weight loss & reduce food cravings by preventing some of the food that you eat from getting absorbed into your system. They can also help your diet by making you feel full. This is because they absorb 10 times their weight in water, forming a bulky gel. They are also great for athletes because the “chia gel” can hydrate the body. There’s evidence to suggest they can reduce blood pressure. They are the richest plant source of Omega-3 (the vital fats that protect against inflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!

Maca powder is rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids. It serves as a boost to your libido & increases endurance. At the same time it balances your hormones and increases fertility. If you find yourself overcome with anxiety, stress, depression or mood swings, maca may help alleviate these symptoms! Maca relieves menstrual issues and menopause. It alleviates cramps, body pain, hot flashes, anxiety, mood swings, and depression.

Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. The cacao bean is also rich in magnesium, an energy mineral and vital electrolyte. This super-food is also a good source of sulfur. Sulfur is associated with strong nails, shiny hair and a healthy liver and pancreas.

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chicken w/marinade:
4oz raw chicken breast
1tbsp soy sauce
1tbsp water
1tbsp Better Body Foods agave nectar
1tsp sesame oil
1/4tsp minced garlic
Fresh ground pepper

Peanut Sauce:
2tbsp Better Body Foods PB Fit powdered peanut butter
1tbsp soy sauce
1.5tbsp water
1tsp Better Body Foods agave nectar
1/4tsp sriracha
1/8tsp sesame oil
1/8tsp garlic powder

1 piece of rice paper
1 slice of red cabbage – chopped
1 slice of green cabbage – chopped
Shredded carrots

Mix together all of the chicken marinade ingredients in a small bowl and set aside. Season the chicken with some fresh ground pepper and place in a zip lock bag. Pour the marinade into the bag, turn to coat and refrigerate for at least 2 hours.

Preheat oven to 400 degrees. Bake chicken on a foil lined baking sheet for 15-20 minutes depending on breast thickness. While chicken is cooking mix together all of the peanut sauce ingredients. Once chicken is done, allow to slightly cool and then cut into strips. Dip the rice paper in some warm water for about 5-10 seconds and place on a plate. Next layer the chicken with the cabbage & carrots. Carefully roll up the spring roll and cut in half.